rum cake
FYI.....The rum used in the cake looses the alcohol but not the rum used in the glaze. Everyone that has tasted this cake says it's the best Rum Cake.
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prep time
30 Min
cook time
45 Min
method
Bake
yield
10 to 12
Ingredients
- 1 package betty crocker yellow cake mix
- 1 (3.5 oz) package jello instant vanilla pudding
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/2 cup dark rum
- 4 - eggs
- GLAZE
- 1/4 cup water
- 1/2 cup butter, softened
- 1 rounded cup sugar
- 1/2 cup dark rum
How To Make rum cake
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Step 1Pre-heat oven to 350*. Grease and flour a Bundt Cake pan. In a large mixing bowl combine all cake ingredients and blend on high for 2 to 3 minutes. Pour into prepared Bundt Cake pan. Bake for 45 minutes. Make the glaze while the cake bakes.
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Step 2In a small saucepan heat water and butter over medium heat. When butter is melted, add sugar and stir. Boil for 5 minutes, stirring constantly. Remove from heat. Add Rum.
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Step 3When cake is done, turn out onto a 10 inch pie plate immediately upon removal from oven. When cake is nearly cool, poke holes all over ( top, bottom, inside, outside ) using a large meat fork. Then more holes, the better the taste. Pour glaze all over the cake.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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